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by Sowmya Venkatachalam
Categories:
- All Recipes
- Kootu varieties (Stew)
5 from 6 votes
Capsicum Kootu, a thick stew made with green capsicum, toor dal, chana dal and coconut. Capsicum with its rich flavor makes this kootu really tasty than any other vegetables.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
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Usually I make kootu with cucumber, snake gourd, chowchow or cabbage or mixed veggies. But recently, I tried with Capsicum and turned to be a delicious kootu. The health benefits of capsic*ms far exceed that of many other fruits as it contains far more anti-oxidants that derive from its rich colors.A small bell pepper could provide up to three times more of the recommended daily amount of vitamin C, much more than any citrus food.
We generally use green capsicum in Pulao, biriyani, noodles, pasta and sandwich. Green capsicum added to sambar gives an ultimate taste to the sambar. Same way, Capsicum stew (kootu) is a tasty stew variety. My elder daughter always gives me excuses to get rid of capsicum because of its little spicy taste, but when I did this yummy stew she doesn’t even recognize it as capsicum and she loved it so much and asked for more. Try this yummy stew and share your experience!
You can also try:
- Snake Gourd (Pudalangai) Paal Kootu
- Vendakkai Puli Kootu
- Drumstick Leaves Stew
- Vazhathandu (Plantain Stem) Mor Kootu
- Capsicum Masala Rice
- Potato Stuffed Capsicum
Recipe Card for Capsicum Kootu | Kodamilagai Kootu
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Capsicum Kootu Recipe | Kodamilagai Kootu Recipe
Course: Kootu varieties (Stew)
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 104kcal
Author: Sowmya Venkatachalam
Capsicum Kootu, a thick stew made with green capsicum, toor dal, chana dal and coconut. Capsicum with its rich flavor makes this kootu really tasty than any other vegetables.
Print Recipe
Ingredients
- 2 Capsicum washed and finely chopped
- 2 tbsp Toor Dal (Pigeon pea)
- ¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ tsp Turmeric Powder
- 1 tsp Salt
For Grinding
- 2 tbsp Grated Coconut
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- 1 tsp Rice
For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 1 Red Chili
Instructions
Cooking Dal
Cook channa dhal and thurdal in pressure cooker separately till soft. Soak the raw rice in water.
Meanwhile grind the grinding ingredients in a mixer to a nice paste along with soaked raw rice.
Grinding Process
Tempering process
Cut the capsicum into medium bite size piece. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add broken chilli, uriddal and curry leaves and fry till the dal turns golden brown color.
Cooking Capsicum
Add the chopped capsicum along with turmeric powder and salt and sprinkle little water to cook the capsicum. Do not add more water, as we need capsicum to retain its crispness.
When the capsicum is cooked, add cooked channa dal. Then add mashed thurdal and ground coconut paste and mix well
Add half cup of water and mix well. Boil the stew in medium flame for 5 minutes and then remove from flame
Serving Time!
Serve the yummy capsicum kootu with hot steaming rice
Video
Nutritional Info
Nutrition Facts
Capsicum Kootu Recipe | Kodamilagai Kootu Recipe
Amount Per Serving (0.5 Cup)
Calories 104Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 16g5%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Cook channa dhal and thurdal in pressure cooker separately till soft. Soak the raw rice in water.
- Cut the capsicum into medium bite size piece. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add broken chilli, uriddal and curry leaves and fry till the dal turns golden brown color. Add the chopped capsicum along with turmeric powder and salt and sprinkle little water to cook the capsicum. Do not add more water, as we need capsicum to retain its crispness.
- Meanwhile grind the grinding ingredients in a mixer to a nice paste along with soaked raw rice.
- When the capsicum is cooked, add cooked channa dal. Then add mashed thurdal and ground coconut paste and mix well
- Add half cup of water and mix well. Boil the stew in medium flame for 5 minutes and then remove from flame
- Serve the yummy capsicum kootu with hot steaming rice
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
I have made capsicum parupu usili but never kootu.got to try this
Suja
Reply
As you mentioned I prepare with chow chow but this is new to me. Will try today and let u know.thanks
Reply
this was soooo delicious !
Reply
This is absolutely yummy. I tried a variation today. I also added some sweet corn pieces to it after boiling them on the cob. I have a photo of it on instagram – https://www.instagram.com/p/BI7FsSEhFgj/?taken-by=karunasanghvi&hl=en
I ate it with paratha and rice.
Reply
Nice I will try this
Reply
Great. Try and share the feedback.
Reply
Can we try this with yellow and red capsicum along with green capsicum?
Reply
Sure it will taste good
Reply
